Bohemian VEGETABLE strudel

Bohemian VEGETABLE strudel.

Shtrudelnoe batter — very simple in composition and unique properties. It can stretch to a translucent state, it is so thin that looks more like a piece of cloth.

Cook it is not so difficult, important to follow the instructions and everything will turn out. Well mixed dough seemed very stretched in hand, all fans of baking highly recommend to try this extraordinary feeling 🙂

This vegetable strudel stuffed with cabbage and smoked bacon. From a given amount of ingredients is obtained two large strudel, so that if desired, the products can be proportionally reduced.

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Ingredients:

250 g flour
½ SD salt
150g butter
10ml vegetable oil
1.5kg cabbage
150g bacon
100g onions
2 tsp cumin
¼ tsp ground black pepper

Cooking method:   
So, to test, measure flour, sift it on the work surface, make the salt and in the middle of the groove. Pour half a cup (125 mL) warm water. Gently mix the water with the flour so it does not spread out during the further mixing.

Separately, melt the butter, it should not be too hot. Pour it into the same recess. Instead of butter, if desired, can take margarine. Gently mix the liquid with the flour your hands until you have all the dough into a ball.

Now, a very important point — you need to knead the dough at least 10 minutes. Sformuyte finished dough into a ball, obmazhte vegetable oil, cover with a cloth or cling film and set aside. It must stand for half an hour at room temperature.

Cabbage clean from the upper leaves, split into several parts, and chop finely. Bacon cut into small pieces.

Separately, clean and chop onion.

Take a deep frying pan or saucepan, to have to put all the shredded cabbage. Melt the tablespoon butter, brown the slices of bacon on it, add the onions. All together fry for 3-4 minutes, then put a teaspoon of cumin.

Add the cabbage, salt and pepper to taste, stir and simmer for 10-15 minutes even when the lid is open.

Roll out the dough as thin as work. Now carefully put your hand under it and stretch the back of his hand to the side until it becomes transparent thin. Proceed carefully so as not to tear the dough.

Thick edges of the dough should be cut. Coat the dough with melted butter, spread the stuffing on it a thin uniform layer. Wrap the edges on the stuffing.

Gently fold into a roll. Try to make it dense enough. Place the strudel seam side down on a greased or the laid Piekarski
baking paper baking.

Coat the top with oil and sprinkle with cumin. Put in a preheated 200 ° oven and bake for 30-40 minutes. Ready strudel cool slightly. Warm it easier to cut and eat well.

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